Cook's Country

Cook’s Country

Editor in Chief Toni Tipton-Martin

Editorial Director Bryan Roof

Executive Editor Scott Kathan

Executive Editor, Creative Content Morgan Bolling

Deputy Food Editor Nicole Konstantinakos

Deputy Editor Megan Ginsberg

Senior Editors Matthew Fairman, Jessica Rudolph

Senior Photo Test Lawman Johnson

You’re reading a preview, subscribe to read more.

More from Cook's Country

Cook's Country4 min read
Quick Bites: test Kitchen Tips, Recs, And Other Tidbits To Chew On
Cooking with smoke adds deep, complex flavor to foods such as our Smoked Chicken (page 7) and Smoked Corn on the Cob (page 14). We use two different forms of wood to add smoke to the grill: chips and chunks. Wood chips are much smaller than wood chun
Cook's Country4 min read
Smoked Chicken
CHICKEN COOKED OVER smoke is a pure expression of the rich, savory flavors that occur when fowl meets fire. This is not individual pieces slathered with thick, brick-red sauce. Instead, this recipe makes a juicy, golden, deeply flavorful whole smoked
Cook's Country4 min read
The Best Charcoal Grills
WE LOVE OUR CHARCOAL grills for many reasons. The biggest: Charcoal makes great-tasting food, as it burns hotter than gas and produces lots of radiant heat, ensuring that everything you cook gets beautifully, deliciously browned. Charcoal also produc

Related